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Almond baked doughnuts with a pomegranate glaze

Soft fragrant nutty almond baked doughnuts dipped in a tart but sweet, naturally coloured pomegranate glaze.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: European, Mediterranean
Keyword: Almond, Donuts, Pomegranate
Servings: 12
Author: apronandwhisk

Ingredients

Almond Baked Doughnuts

  • 125 g plain flour 1 cup
  • 90 g sugar 1/2 cup
  • 65 g ground almonds 1/2 cup
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp almond extract
  • 1 egg
  • 25 g unsalted butter 2 1/2 tbsp (melted)
  • 125 ml milk 1/2 cup

Pomegranate glaze

  • 60 g icing sugar 1 cup
  • 1 - 2 tbsp pomegranate juice freshly squeezed or store bought

Instructions

  • Preheat the oven to 180°C or 350°F.  Spray your doughnut pan with non-stick spray. Set aside.
  • In a large bowl, mix together the flour, ground almonds, sugar, baking powder and salt.
  • In a separate bowl, mix all the remaining wet ingredients - the milk, butter, egg and almond essence - until you have a creamy consistency.
  • Add the wet mixture to the dry mixture gently. Mix them together until everything is combined.
  • Transfer the mixture to a piping bag and pipe the batter into the pan, filling about halfway.
  • Bake the doughnuts for 10 minutes, until they have a golden colour or until they're fully cooked from the inside and a cake tester comes out clean.
  • Allow them to cool for few minutes in the pan before placing them on a cooling rack. Let them cool completely.
  • For the glaze, in a small bowl, whisk together the icing sugar with 1 tbsp of pomegranate juice. Add an extra tbsp until you've achieved your desired consistency. [For instructions on how to make freshly squeezed pomegranate juice see the note below the recipe.]
  • Dip the doughnuts in the glaze and place them back on the cooling rack, for the extra glaze to drip off. The donuts can be enjoyed immediately or after the icing have set. Enjoy!

Notes

Make your own pomegranate juice:
  • Clean the pomegranate, and take out the pomegranate arils. Blend for about 15 seconds, the seeds should remain intact. Do not over blend.
  • Pour the juice through a strainer. As the pulp is thick use a spatula or a spoon to help you get out all the juice over the strainer. 
The colour of your pomegranate glaze might vary depending on how strong the pigment of your pomegranate is. This also applies if using ready bought pomegranate juice.